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4.5 from 4 votes

Thai Pumpkin Red Curry – Instant Pot / Pressure Cooker

Super flavorful, Vegan, Gluten free one-pot curry made with red curry paste, coconut milk, pumpkin and other veggies. Make this curry in the Pressure Cooker for a quick meal, paired with jasmine rice. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Keyword: easy, Healthy, instant pot, pressure cooker
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 344kcal
Author: Meeta Arora


  • 1 tbsp Oil
  • 3/4 cup Onions sliced
  • 1/2 tbsp Ginger minced
  • 1/2 tbsp Garlic minced
  • 2 tbsp Red Curry Paste I used Thai Kitchen
  • 2 cups Pumpkin or Butternut Squash peeled and cubed
  • 1 can Coconut milk 14 oz, full-fat, divided
  • 1/2 tsp Salt adjust to taste
  • 1 tsp Sugar
  • 1/2 tbsp Soy sauce use gluten-free if desired
  • 1/2 tbsp Rice Vinegar
  • 1 cup Red Bell Pepper sliced
  • 1 cup Broccoli
  • 1 tbsp Lemon juice
  • 1/4 cup Cashews optional
  • 1/4 cup Cilantro or Basil to garnish


  • Start the Pressure Cooker in Saute mode and heat oil in it.  Add onions, ginger, garlic and sauté for 2 minutes. 
  • Add 1/4 can of the coconut milk. Mix in the red curry paste. Add salt, sugar, soy sauce, vinegar and stir.
  • Add in the pumpkin cubes. Press cancel and close lid with vent in sealing position. 
  • Start in Manual or Pressure cook mode for 2 mins at high pressure. When the cooking time is done, quick release the pressure manually.  
  • Open lid and change setting to sauté mode. Add remaining coconut milk, red peppers, broccoli, cashews and lemon juice. Cook for 2-3 minutes, then turn off. 
  • Garnish with cilantro or basil leaves. Serve with jasmine rice. 


  • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.


Calories: 344kcal | Carbohydrates: 22g | Protein: 5g | Fat: 28g | Saturated Fat: 19g | Sodium: 443mg | Potassium: 703mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10000IU | Vitamin C: 88.4mg | Calcium: 84mg | Iron: 4.8mg